Even though it’s way past pumpkin season I wanted to give a go at making a pumpkin cream sauce. I saw a pumpkin cream sauce while shopping at whole foods, but it had heavy cream in it. Thats a big no no in the vegan world.
This was my version, super easy to throw together and quite yummy to devour. If it were pumpkin season I would have plated it inside of a pumpkin, but guess that can wait until next fall.
Ingredients for sauce :
1 can pumpkin pure ( not pumpkin pie filling )
1 cup of canned diced tomatoes
1 cup cashew cream ( soak 1 cup cashews for at least an hour drain, then add to high speed blender. Add 1/2 cup water and blend. If too thick add a bit more water. Should be creamy though not watery)
1 tablespoon liquid sweetener ( I used coconut syrup) using 2 medjool dates will work as well.
1 teaspoon onion powder
1 teaspoon garlic powder
1 1/4 teaspoon dried sage
1 teaspoon cinnamon
1 1 /2 teaspoon dried rosemary
1 teaspoon basil
Sea salt and black pepper to taste
In a high speed blender add all the ingredients and blend well. I used my vitamix so I heated it in that, if you don’t have a vitamix add to a sauce pan and heat. I used gluten free rice pasta to go with the sauce.